Chicken Recipes
World Famous Chicken Recipes
Famous Chicken Recipe
Vidalia Sweet Onion Chicken Breast
Casserole
for 2 servings:
1 Large chicken breast, split -and boned
2 tb Vegetable oil
2 Medium-sized potatoes, -peeled and sliced
2 Medium-sized Vidalia sweet
Sliced
1 cn (10 3/4-oz) cream of mushroom soup
Paprika
Brown breast in oil and drain on paper towel. Oil a 1
1/2-quart casserole. Layer potatoes on bottom; follow with a layer of
onions and top with a layer of mushroom soup. Gently, place chicken
breast over soup and sprinkle with paprika. Cover tightly and bake at
350 degrees for 1 hour. Yield: 2 servings
WHOLE BAKED CHICKEN IN A CROCK
1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)
Remove giblets from chicken; remove as much fat as possible. Rinse
and drain chicken; pat dry inside and out with paper towels.
In a small bowl, combine salt, paprika, pepper, and oil; mix to form
paste. Spread evenly over chicken. Place onion in Crock-Pot. Place
chicken, breast side up, over onion. Separate garlic into cloves; do
not peel cloves. Place garlic cloves in and around chicken. Cover;
cook on low setting for at least 7 hours or until chicken is tender
and juices run clear.
Coq Au Vin
Chicken braised in wine
From: Edith N Frazee
Ingredients:
5 slices bacon, diced
2/3 cup green onions, sliced
3 1/2 lb broiler, cut up (or 6 chicken breast halves)
4 - 6 small boiling onions, peeled
1/4 lb whole mushrooms
6 - 8 small new potatoes
1 clove garlic, minced
salt and pepper to taste
1/2 tsp dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine
Chopped parsley
Directions:
In large skillet, saute diced bacon and green onions until bacon is crisp.
Remove and drain well. Add chicken pieces to skillet and brown well on all
sides.
Remove chicken and set aside. Put peeled onion, mushrooms, potatoes, and
garlic in stoneware. Add browned chicken pieces, bacon and green onions,
salt pepper, thyme and chicken broth. Cover and cook on Low 8 to 10 hours
or on High 4 to 5 hours. Add Burgundy wine during last hour of cooking.
Bourbon Chicken
1 pound chicken leg or thigh meat,
cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine
Mix all the marinade ingredients and pour over chicken pieces in a
bowl. Cover and refrigerate, stirring often, for several hours or
overnight (it is best if marinated overnight).
Bake chicken at 350 degrees F for one hour in a single layer, basting
every 10 minutes.
Remove chicken from oven. Scrape pan juices with all the brown bits
into a frying pan. Heat, and add 2 tablespoons white wine. Stir and
add chicken.
Tangy Barbecue Chicken
Ingredients
2 pounds boneless, skinless chicken breasts
3/4 cup FRENCH'S® CLASSIC YELLOW® Mustard
3/4 cup brown sugar, packed
1/3 cup cider vinegar
1/3 cup FRENCH'S® WORCESTERSHIRE Sauce
Directions
Place chicken in dish. Combine remaining ingredients. Pour 1 cup
sauce over chicken; marinate in refrigerator for 30 minutes or up to
3 hours. (Discard marinade.)
Heat reserved sauce to boiling. Simmer 5 minutes until sauce
thickens, stirring often.
Grill or broil chicken for 10 minutes until chicken is no longer pink
in center. Serve chicken with reserved sauce.
Tips
Try on steak or pork chops. Sauce tastes great on salads, too!
Szechuan Chicken Recipe
1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4" pieces
1 can bamboo shoots
12-15 dried hot peppers
cooking oil
Sauce:
6 tbsp. soy sauce + 3 tbsp. water
(or 9 tbsp. of low-sodium soy sauce)
2-3 tbsp. cornstarch
chopped fresh ginger or powdered dry ginger (to taste)--I use 2-3
tbsp.
3 tbsp. sherry (optional)
Mix the ingredients for the sauce in a bowl.
Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the
peppers under medium-high heat and remove them to a plate. Add the
cubed chicken and cook until pink color disappears (2-5 min). Remove
the
chicken from the wok. Add 1 tbsp. of oil to the wok, and add the
carrots. Stir-fry until carrots begin to soften. (If you prefer
soft
vagetables, you can add several tablespoons of water to the carrots
and
steam them for 5 min. or so). Add the bamboo shoots and stir-fry 1-2
minutes.
Add the peppers, chicken, and the sauce to the wok. Stir under
medium
heat until the sauce thickens. Serve with rice.
SWEET AND SOUR CHICKEN WINGS
24 chicken wings
1 Cup sugar
1 Cup water
1 Cup Soy Sauce
1/4 cup oil
1/4 cup unsweetened pineapple juice
1 tsp garlic powder
1 tsp ginger
Cut off wing tips and cut each wing in half. Mix above ingredients
and pour over wings - Marinate overnight. Bake in pan at 350°F for 50-
60 minutes.
Sweet & Sour Pineapple Chicken
2 cups green pepper
2 cups celery, sliced diagonally
2 tablespoons oil
1 tin (14 ounces) unsweetened pineapple tidbits (drained)
2 cups drained pineapple juice with water added to make up
5 tablespoons cornstarch
2/3 cup brown sugar
1/3 cup vinegar
1/4 cup soy sauce
4 cups left over chicken, cut in cubes
cooked rice (as required)
Saute vegetables in oil until tender crisp. Remove from pan. Combine
pineapple juice with water, cornstarch, brown sugar, vinegar and soy
sauce in saucepan. Cook, stirring constantly until sauce thickens.
Add drained pineapple, vegetables and chicken. Heat and serve with
rice.
This easy chicken recipe serves 8-10.
Chicken Recipes
Famous Chicken Recipes